Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI260

Course Name:

Experimental Ex-libris Design

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Prof. Dr. HASİP PEKTAŞ

Course Lecturer(s):

Prof. Dr. Hasip Pektaş

Course Assistants:

Course Objective and Content

Course Objectives:	To comprehend the ex-libris culture, To teach the functions of exlibris, To encourage creativity, To gain self-confidence by designing an artistic product,
Course Content:	In this course, students will learn the brief history, function and characteristics of the ex-libris sticked on the inside cover of the books and bearing the name of its owner. They will design original ex-libris for people who live as a communication object. They will create experimental examples by bringing together artistic thought.

Learning Outcomes

The students who have succeeded in this course;
1) Knows what exlibris is.
2) He/she can explain ex-libris to his/her close friends.
3) Can analyze the ex-libris samples.
4) Knows the principles of composition in exlibris design.

Course Flow Plan

Week	Subject	Related Preparation
1)	Definition and brief history of ex-libris. Ex-libris samples.
2)	Functions and properties of ex-libris.
3)	Preparing ex-libris drafts for individuals or institutions.
4)	Designing ex-libris using photography.
5)	Basics of using Illustrator and Photoshop.
6)	Criticisms on drafts.
7)	Ex-libris reproduction, subtitle. DELIVERY OF HOMEWORKS.
8)	Analysis on ex-libris artists and designs from the world and Turkey.
9)	Ex-libris propagation techniques and properties.
10)	Drafting for ex-libris to be reproduced with linoleum printing technique.
11)	How do we apply the linoleum technique in Photoshop?
12)	Linoleum printing at home as much as possible.
13)	Suggestions for ex-libris collecting. TERM PROJECT DELIVERY.
14)	Presentation of ex-libris and preparation for exhibition.

Sources

Course Notes / Textbooks:	Ekslibris (Hasip Pektaş) İstanbul Ekslibris Derneği Yayınları, 2017, İstanbul
References:	http://www.aed.org.tr/tr/ (İstanbul Ekslibris Derneği Web Sitesi) http://exlibrist.net/index.php/exlibrist (Uluslararası Online Ekslibris Dergisi) http://art-exlibris.net/ (Danimarka Frederikshavn Ekslibris Müzesi Koleksiyonu)

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	2	% 50
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Midterms	1	55	2		57
Final	1	55	2		57
Total Workload					114